Vegan No-Bake Peachy Keen Cheesecake
Ingredients
- 90g pink cookies
- 30g almond butter
- 200g vegan cream cheese
- 30g sugar
- 6g gelatin or 6g agar agar with 36g water
- 200g whipping cream
- 3g lemon juice or peach tea
Peach jelly
- 100g peach tea
- 4g gelatin or 4g agar agar with 24g water
Preparation
Mix the agar agar and water, and let it sit for a few minutes to thicken.
Prepare the peach jelly by mixing the peach tea powder with the agar agar mixture and refrigerate for 2-3 hours.
Make the cheesecake by blending the vegan cream cheese, sugar, and vegan butter. Add the agar agar mixture and mix well.
Pour the cheesecake mixture into the mold and refrigerate for 30 minutes.
Top with the peach jelly and refrigerate for another 2-3 hours.
Serve and enjoy.
Notes
For the peach tea, use pre-purchased tea powder and mix according to the packaging ratio, adjusting to the recipe quantity.
